Process of removing alcohol from and purifying beer.



H. E. DECKEBACH. PROCESS OF REMOVING ALCOHOL FROM AND PURIFYING BEER.

- APPLICATION FILED APR. 11, 1908. 1,017,086.

Patented Feb. 13, 19 12.

@- W/ I In1wezz$0r which The beer is forced by the pump,

- p1pe, d, into a cold air vessel, D, thence,

HENRY 'E. DECKEBACH, OF CINCINNATI, OHIO.

PROCESS OF REMOVING ALCOHOL FROM AND PURIFYING BEER.

Specification of Letters Patent. Patented Feb. 13, 1912.

Application filed April 11, 1908. Serial No. 426,502.

To all whom it may concern Be it lmown that I, HENRY E. DECKE: a citizen of the United States of and resident of Cincinnati, county have invented Improvements in Alcohol from and of Purifying Beer, of which the-following BACH, America, of Hamilton,.State of Ohio, certain new and useful Processes of Removing is a specification.

The object of of aerating and cooling is attained by specification and by drawing, in which,

Figure 1 is a plan view of an apparatus Fig. 2

first as used upon a wort which has undergone a used in carrying out my process. is a side elevation of the same.

I will now describe the process partial fermentation.

Wort at a temperature of about forty-five degrees Fahrenheit is drawn into the fer- A, from the hop-jack, where per cent. ex-

menting tub, it has received about twelve tract.

allowed to proceed extract. risen to about fifty-two through pipe, a, pipe, a, between below the point at has a stra1ner,*c, enters the vessel,

passes up through beer and passes off This alcohol-laden air may be all escape into the atmosphere, or may from the pipe, coverin the alcohol.

my invention is a simple and eflicient process for removing alcohol, albuminoids,'and impurities from beer and it. This object the steps described in the the use of an apparatus such as is illustrated in the figures of the In the tub it receives its yeast and the fermentation which then commences is to any degree desired, such as until it contains about six per cent. It will then be found to have degrees Fahrenheit. The beer is then drawn off from the tub, A, by the pump, B. L In the the tub, A, and the pump, B, the-vessel, Q, is interposed. Vessel, C, which the pipe, a, enters, below which a pipe, 0, C. Through the pipe, 0 treated air under pressure and at a temperature of one hundred and. forty degrees Fahrenheit is injected. .This heated air the beer as it flows upon the strainer, o, absorbsthealcohol in the through the pipe 0. owed to be led a, into a condenser forre A Treated air is that 1 as been passed through mercury.

B,through.

through pipe, e, through cooler, E, thence through pipe, f, through strainer, F, thence through pipe, g,back into the fermenting tub, A. A pipe, supply compressed air of about thirty-two degrees a temperature of Fahrenheit theresomewhat greater than the pressure of the liquid entering the vessel, D, from the ump. The purpose. of adding thistreated, cold air to the liquid is to assist in clarifying it when the liquid is drawn from the fermenting tub to the chip cask, not shown. Because it has been cooled in the vessel, D, the beer when it enters vessel, A, will cool its contents and assist in precipitating albuminoids. In passing through the cooler, E, the beer is lowered to a temperature of about twenty-nine degrees Fahrenheit. The strainer, F, retains any yeast cells, albun'noids, or other impurities. The. circulation of the beer is continued until the liquid in the fermenting a temperature of about thirty-two and a half degrees Fahrenheit.

When the process is used upon a beer full fermentation, before withdrawing the beerthrough the pipe, at, as aforedescribed, the fermentation is allowed to proceed until a testof the beer indicates that there is remaining about two and one-half per cent. extract'therein.

After undergoing the process,- the beer pipe, a and the yeast may be withdrawn through pipe,"a By this process the alcohol in the beer may be reduced to less than one-half of one per cent.

, What I claim is:

The process of treating beer consisting of withdrawing it from the fermenting tub, passing heated, compressed air through it, carrying off the air, sending the beer a stralner, returnlng it from the strainerto the fermenting tub, and continuing the circulation until the beer has been lowered to the desired temperature.

'HENRY E. 'DECKEBACI-I. Witnesses:

WALTER F. Mummy, AGNES, MGCORMAGK.

d, enters the vessel, D, to

to. The pressure of the.c old air is made which has undergone what is termed a is withdrawn from the tub, A, by means of tub has reached through a cooler, thence carrying it through ioo 

